Slow Cooker Strawberry Butter: Sweet & Simple Spread

This luscious slow cooker strawberry butter is a must-try if you’re looking for easy and delicious crockpot jam recipes or creative things to make with strawberry jam. Made with fresh strawberries and just a few ingredients, it’s one of the best fruit butter recipes for canning or enjoying fresh. Perfect for toast, biscuits, or gifting, this homemade strawberry preserves recipe is a charming way to savor summer. #SlowCookerStrawberryButter #CrockpotStrawberryButter #FruitButterRecipes #StrawberryPreservesRecipe #StrawberryCanningRecipes #CannedStrawberryRecipes #WhatToMakeWithStrawberries #CrockpotJamRecipes #ThingsToMakeWithStrawberryJam

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Homemade Strawberry Butter Recipe Youll Spread on Everything

Author: Chef Mia

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Description

This homemade strawberry butter recipe is a sweet, luscious, slow-cooked fruit spread bursting with strawberry flavor, honey, and vanilla. Perfect for toast, muffins, and more.

Instructions

Prep strawberries: Wash, hull, and place strawberries in a slow cooker.

Add sweeteners: Stir in honey, sugar, lemon juice, and salt to coat evenly.
Cook low and slow: Cover and cook on low for 67 hours, stirring occasionally, until thickened and darkened.
Blend: Remove lid and blend until smooth with an immersion blender or carefully in batches.

Cook uncovered: Continue on low another 12 hours until spreadable consistency.
Add vanilla & store: Stir in vanilla, let cool slightly, and transfer to sterilized jars. Refrigerate up to 2 weeks or freeze.

Notes

Use ripe, sweet strawberries for best flavor.
Stir occasionally to prevent sticking or burning.
Wait to add vanilla until the end to preserve aroma.

Nutrition

Calories: 40
Sugar: 8g
Protein: 0g

Delicious Honey Oatmeal Cookies

These Easy Honey Oatmeal Cookies are a delightful treat that you can whip up in no time! With just the right amount of sweetness, they’re perfect for sharing at a casual gathering or enjoying during a cozy night in.

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Delicious Honey Oatmeal Cookies

Author: Chef Mia

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Instructions

Bananas Foster French Toast

Bananas Foster French Toast

Author: Chef Mia

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Description

Bananas Foster French Toast are tender and golden brioche French toast topped with the most decadent caramelized brown sugar banana topping. This easy French toast recipe is mouthwatering delicious!

Ingredients

Scale

12 slices brioche bread (day old is best)

Unsalted Butter for frying, (about 6 tablespoons or more, as needed)
Whipped cream for serving (optional)

Instructions

Preheat the oven to 300 degrees Fahrenheit.

In a medium bowl or shallow dish, whisk together the eggs, sugar, Half and Half (or milk), cinnamon and vanilla.
Preheat a skillet or griddle over medium-low heat.
In batches, dip the bread into the custard to coat both sides. Remove the bread from the custard mixture letting the excess moisture drip off.

Add 1 tablespoon of unsalted butter into the skillet. Place the bread in the pan and cook for about 2 to 3 minutes per side or until lightly golden. Remove the French toast from the skillet and place on a rack or baking sheet in the oven to keep warm. Add more butter to the pan as needed and repeat with the remaining bread.
Heat the butter in a saute pan over medium-high heat. Whisk in the brown sugar and maple syrup and cook for about 5 minutes or until all the sugar has melted and thickened slightly. Add the pecans (if using) and mix to combine. Add the banana slices and cook for about a minute. Remove the pan from the heat and add the rum or rum extract. Return the pan to the heat and cook for about 3-4 minutes. This will burn off the alcohol in the rum leaving you with just the flavor.
To serve, place a couple slices of French toast on a plate and spoon the bananas and syrup over the French toast. Serve immediately with a dollop of whipped cream (optional)

Notes

Notes Stale bread or oven-dried bread works best for this recipe. The alcohol in the rum evaporates as you simmer the sauce. However, you can use rum extract, if you prefer. The bread cooking times will vary depending on the thickness and density of the bread and the amount of custard soaked into each piece of bread. You can make the custard the night before. When ready to use, place the mixture in a shallow dish, like a pie plate or baking dish to easily dip the bread. The alcohol in the rum burns off when you simmer the sauce making this French toast recipe kid friendly! Nutrition facts are only an estimate and will vary depending on brand of ingredients used.

Nutrition

Calories: 586kcal
Sugar: 39g

Protein: 12g

Cranberry Orange Cinnamon Rolls

Cranberry Orange Cinnamon Rolls

Author: Chef Mia

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Description

These cranberry orange cinnamon rolls are soft & pillowy brioche swirled with a cinnamon orange cranberry jam and topped with a sweet icing.

Ingredients

Scale

170 g (¾ cup) whole milk, warmed to 110 degrees F

30 g (2 ½ tablespoon) granulated sugar
11 g (3 ¼ teaspoon) instant or active dry yeast
3 eggs, room temp

1 teaspoon vanilla paste or extract
450 g (3 ¾ cups) all-purpose flour
zest of one orange

½ teaspoon kosher salt
127 g (½ cup + 1 tbsp) unsalted butter, room temp

Instructions

Heat the milk to 110 degrees F and stir in yeast and sugar. If using active dry yeast, allow to sit for 15 minutes. If using instant yeast, simply move on to the next step.

Mix the eggs and vanilla into the milk yeast mixture.
Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook.
Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.

Add in one piece of butter at a time, allowing it to fully incorporate before adding the next.
Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute and check again.
Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.

Add the cranberries, sugar, orange zest, orange juice, cinnamon, and salt to a medium saucepan.
Heat over medium heat for 10-12 minutes stirring often until the cranberries start to break down.
Reduce heat to low, and cook for another 8-10 minutes, stirring frequently until it has thickened.

Remove from heat and use an immersion blender (or transfer to a blender) and blend until smooth.
Pour into a glass jar to cool completely, then chill in the fridge until ready to use.
On a lightly floured surface, roll the brioche dough out into a rough rectangle about ¼'' in thickness.

Spread about 225g (about 1 cup) of the jam out evenly over the dough.
Roll the dough up from the long end and seal the edge. Cut off about an inch on either end of the log.
Using a ruler (or you can eyeball it), measure out 9 1 ½-inch rolls by scoring lines with a knife.

Use dental floss to cut each roll by placing the floss under the dough, wrapping around, and pulling to cut through.
Place each roll in a baking dish (measuring at least 10.5"x7.5"), cover, and allow to rise at room temperature for 30 minutes.
Towards the end of the proof time, preheat the oven to 350 degrees F.

Bake the cranberry orange cinnamon rolls for 22-25 minutes until barely golden.
While the cinnamon rolls are baking, make the icing. In a medium bowl, add the cream cheese, melted butter, and sifted powdered sugar.
Whisk vigorously until smooth and the mixture flows off of the whisk.

Spread all over the warm cranberry orange cinnamon rolls.
Top each roll with some orange zest, and enjoy!

Notes

Notes I recommend allowing your brioche dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the cinnamon rolls immediately. The cinnamon orange cranberry jam needs time to cool down, so I recommend making this the day before, as well! To get a clean cut of each cinnamon roll, use unflavored dental floss rather than a knife. I used this baking dish to bake the cinnamon rolls, but you could also use a 9″x13″ cake pan.

Nutrition

Calories: 490kcal
Sugar: 25g
Protein: 9g

Decadent Gooey Chocolate Cream Cheese Bread Pudding

Craving a dessert that’s truly irresistible? This decadent chocolate cream cheese bread pudding recipe guarantees a luscious, gooey center every time. Made with sweet bread, rich chocolate, and tangy cream cheese, it’s a surprisingly easy and family-friendly treat perfect for any occasion. Get the full recipe on the blog!

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Decadent Chocolate & Cream Cheese Bread Pudding: Gooey Perfection

Author: Chef Mia

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